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I have been seeing Alton Brown's edamame dip popping up around the food blogging sphere and it always looks good. The recipe looks like an Asian take on a hummus or a bean dip only it uses edamame beans. One of the first things that I noticed about this recipe was the inclusion of the miso paste. Miso is a salty Japanese fermented bean paste that I have come to really enjoy over the last few years and I am always looking for new ways to use it. The edamame dip was super easy to make; you just quickly cook the edamame and then puree everything if a food processor. I did make one slight change to the recipe in that I used some of the water that was used to cook the edamame instead of the oil that the original recipe called for. The edamame beans made for a really nice dip! I liked the way that miso worked in the dip adding a nice salty element and the cilantro added a nice freshness and brightness to the dip. One element that stood out in the dip was the nice touch of heat added by the chili sauce. I enjoyed eating this vibrantly green dip with some whole wheat pitas. You could also use this 'dip' and a condiment in a sandwich and it would also probably work well as a pesto on pasta.

Edamame Dip

Directions:
1. Cover the edamame in water and bring to a boil for 5 minutes.
2. Drain the edamame reserving the water.
3. Mix everything in a food processor adding some of the reserved water to thin the dip to the desired consistency.

Kim: I tend to get my miso at a local Japanese import store where they have a variety of brands. I have also seen it in other local Asian grocery stores (Chinese and Korean). Some of the larger main stream grocery stores are also starting to carry it in my area. You might also find it at a health food store.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.